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Breaded Pork Chops with Sage Cream Gravy

September 2007

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By: Liz Pearson

From: Good for You » Part of this menu: Parmesan Crusted Tilapia and more! »
Rather than seasoning with salt, we used fresh herbs for bright flavor and replaced cracker crumbs with panko for a light, crisp crust. Baking the pork chops not only cuts down cooking time, it also avoids pan-frying! Instead of asking for whatever cut is available, be sure to get 1-inch-thick center-cut chops for even cooking. Finally, replace your standard gravy from the braising liquid with a rich, sage cream gravy that's ready in 5 minutes.

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Video How-To

4 Servings
Prep 20 min
Cook 15 min

Ingredients:

1-1/2 cups milk
1 large egg
1-1/2 cups panko (Japanese bread crumbs)
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh sage
Four 1-inch-thick center-cut pork chops (about 2 1/2 pounds total)
Salt and pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons flour
1/2 cup heavy cream

Directions:

Preheat the oven to 400°. In a wide bowl, whisk 1/2 cup milk with the egg. In a dish, combine the panko and 1 tablespoon each parsley and sage.
Season the chops with salt and pepper. Coat each chop with the egg mixture, then with the panko mixture, shaking off any excess.
In a large skillet, heat 1/4 cup olive oil over medium-high heat. Working in batches, add the chops and cook, 3 to 4 minutes per side. Transfer to a rack set over a baking sheet; reserve the skillet. Bake the chops until golden and just cooked through, 8 to 10 minutes.
Meanwhile, in the skillet, heat the remaining 2 tablespoons oil over medium heat. Add the flour and cook, whisking, until golden. Whisk in the remaining 1 cup milk and the cream. Stir in the remaining 1 tablespoon each parsley and sage and bring to a boil. Simmer until thickened, about 2 minutes. Season with salt and pepper and serve with the chops.